Chile Rellenos Casserole
Whole green chiles, Jack and cheddar cheese, and a simple egg-and-milk batter bake into a tender, cheesy casserole. Makes six servings in a 9×9-inch dish.
Ingredients
- 14 oz whole green chiles canned, drained and opened flat
- 3/4 lb Jack cheese grated
- 1 cup cheddar cheese grated
- 2 eggs
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 350°F and coat a 9×9-inch baking dish with nonstick cooking spray.
- Open the whole green chiles flat, remove any remaining seeds if desired, and drain them well. Gently blot away excess moisture. Arrange half of the chiles across the bottom of the prepared dish.
- Sprinkle half of the Jack and cheddar cheeses over the chiles. Add the remaining chiles in a second layer, then top with the remaining cheese.
- Whisk the eggs, flour, milk, salt, and black pepper until smooth, with no dry flour pockets. Pour the thin mixture evenly over the layered chiles and cheese.
- Bake uncovered for about 30 to 35 minutes, until the center is set and the top is lightly golden. Begin checking at 30 minutes; a food thermometer inserted into the center should read 165°F. Continue baking if needed. If the top browns before the center is ready, cover loosely with foil.
- Let the casserole rest for 5 to 10 minutes before slicing into 6 portions and serving.
Notes
Chiles: Use canned whole green chiles, drained and opened flat. Blot away excess packing liquid before layering. Choose mild chiles for a gentler flavor.
Timing: The total includes 10 minutes of preparation, 35 minutes of baking, and up to 10 minutes of resting. Baking time can vary; the center must be set and reach 165°F.
Storage: Refrigerate in shallow covered containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and use within 3 days. Freeze baked portions for up to 2 months and thaw in the refrigerator. Reheat to 165°F.